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Achaari Baingan Recipe

Achaari Baingan
How to make Achaari Baingan

About Achaari Baingan Recipe: Here we cook some fabulously tangy and spicy achaari baingan. Baby eggplants slit, deep fried, stuffed with a tangy masala and tossed. Pair his baingan recipe with hot and piping parathas and you'll have a delectable, complete lunch to gorge on with the family.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings4
  • Easy

Ingredients of Achaari Baingan

  • 8 baby aubergines (small sized baingan, slit), lightly dabbed on the inside with some salt and turmeric powder
  • To deep fry oil
  • For the masala:
  • 2 tbsp coriander seeds (dry roasted)
  • 1 tbsp saunf (fennel seeds, dry roasted)
  • 1 tsp zeera (cumin) seeds (dry roasted)
  • 1 1/2 tsp methi daana (fenugreek seeds)
  • 2 tsp white mustard seeds
  • 1/2 tsp black onion seeds
  • 1/2 tsp ajwain (carom seeds)
  • 4 tsp amchoor (mango powder)
  • 1/4 tsp turmeric powder
  • to taste red chilli powder
  • To toss the aubegines:
  • 5 tbsp mustard oil
  • 2 bay leaves
  • 3-4 cloves
  • 1 tsp heeng (dissolved in 2 Tbsp water)
  • to taste salt

How to Make Achaari Baingan

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Slice the aubergines into four leaving them attached only at the stem. Lightly dab the brinjal on the inside with some salt and turmeric powder. Deep fry.
In a pan dry roast coriander seeds, saunf and zeera. Grind these with all the other masalas on the ingredient list.
Stuff the deep fried aubergines with this masala. Keep aside.
In a kadhai / wok, take mustard oil, add bay leaves, cloves and heeng water.
Add the stuffed aubergines. Toss.
Sprinkle some salt according to taste. Toss. Serve.
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